Lamb Leg Steaks


Lamb leg steak. A package weighs about a pound.  Price is for one package. More tender than a beef sirloin.  Cooked over indirect coals, in the skillet, or in the oven, this is an easy cut for a quick dinner. Remember to bring to room temperature before cooking; pre-heat your griddle or heavy-base frying pan until it sizzles when you add a drop of oil. Season the lamb leg steak just prior to cooking; don’t overcrowd the skillet; massage the lamb leg steak with a little olive oil forming a thin film over the meat; cook over high heat turning the lamb leg steak only once after a rich, golden crust has formed; reduce heat to medium when crust has formed. Cook your lamb leg steak for 4 to 5 minutes on each side for medium-rare. Finish by adding a large knob of butter when frying or on the griddle.
Leave your lamb leg steak to rest in a warm place at least 5 minutes before carving.

The lamb leg steak will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expanded which means the more well done your meat is. For a medium-rare steak, it should have a soft feel with a little spring back.


Vendor Information

  • Store Name: Happy Shepherd Farm
  • Vendor: Alden Banniettis
  • Address: 95 Codfish Ridge Rd
    Linneus, ME 04730
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